Ingredients
6
6 servings
- •1 tablespoon freshly ground black pepper
- •1 tablespoon mustard powder
- •1 tablespoon smoked paprika
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
- •1 ½ tablespoons kosher salt
- •1 ½ lb tri-tip
- •¾ cup light brown sugar
- •6 tablespoons butter
- •3 large sprigs fresh rosemary
- •½ cup worcestershire sauce
Instructions
- Make the dry rub: In a small bowl, combine the black pepper, mustard powder, paprika, garlic powder, onion powder, and salt.
- Evenly coat the tri-tip with the dry rub, then let sit at room temperature for 30 minutes.
- Make the glaze: In a small saucepan, combine the brown sugar, butter, rosemary, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 3 minutes, stirring frequently, until the sugar dissolves.
- Heat a charcoal or gas grill to medium heat.
- Grill the steak for 3-4 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C), 3-4 minutes more.
- Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Continue until you’ve used up about half the glaze, then remove the meat from the grill.
- Let the steak rest for 10 minutes, then slice into ½-inch (1-cm)-wide strips against the grain.
- Serve the steak with the remaining glaze alongside for drizzling or dipping.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 330
- Carbohydrate: 23g
- Fat: 19g
- Fiber: 25g
- Protein: 16g
- Sugar: 19g
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